In 1-quart container, combine the agave syrup, Dijon mustard, rice wine vinegar, poppy seed, kosher salt, black pepper, smoked paprika, lime juice and zest. With a blender, purée until all ingredients look well blended. While blender is still running, pour the EVOO into the mixture one cup at a time to create an emulsion.

At the new culinary hotspot, Trade Root, (located inside The Whitley, a Luxury Collection Hotel) executive chef Marc Suennemann lets whole-food ingredients take center stage in each dish. Cool off with the Zucchini Cakes paired with a refreshing tang of cucumber-garlic-yogurt sauce or taste a rainbow of vegetables like carrots and roasted Brussels sprouts with the Lemon Poached Georgia Trout sprinkled with pine nuts.

]]>http://www.bestselfatlanta.com/blog/take-a-taste-bud-trip-with-trade-root/feed/0New Realm Brings Brewing to the BeltLinehttp://www.bestselfatlanta.com/blog/new-realm-brings-brewing-to-the-beltline/
http://www.bestselfatlanta.com/blog/new-realm-brings-brewing-to-the-beltline/#commentsTue, 17 Apr 2018 15:17:06 +0000http://www.bestselfatlanta.com/blog/?p=14185Continue reading →]]>After a breezy bike ride around the Atlanta BeltLine Eastside Trail, stop into New Realm Brewing. The new restaurant and brewery combo serves up more than just signature hop-heavy cold ones. Helmed by executive chef Julio Delgado, the eatery offers healthy options that are just as appetizing as its more indulgent ones. Share the colorful Georgia Peanut Hummus, featuring roasted- and slow-braised local peanuts blended with spices, lemon juice and Georgia olive oil.

These Cilantro Lime Chicken Kabobs with Riced Cauliflower and Vegetable Salad are the perfect go-to for a fast fresh meal.

“One of the things I love about this dish is that it’s not only delicious, but it’s very quick to prepare. Working long hours and trying to fit in time to get to the gym or get in some form of exercise does not leave me much time to make healthy meals. Being able to pull something together in under fifteen minutes is key,” says Patria.

Ingredients

Kabobs

Skewers

7 ounces of chicken breast

1/4 zucchini

1/4 squash

1 tablespoon chopped cilantro

1 tablespoon chopped parsley

1 lime

1 teaspoon + 1 tablespoon EVOO

1 cup riced cauliflower

1/4 cup peeled zucchini ribbons

1/3 cup peeled squash ribbons

4 grape tomatoes sliced into rings

Salt and pepper to taste

Garnish

1 tablespoon cilantro or micro cilantro

Dusting of espelette pepper or chili powder to taste

Procedure

Dice the zucchini, squash and chicken into 1-inch cubes. Thread chicken, squash, and zucchini onto skewers, alternating between vegetables and chicken. Season with salt and pepper to taste. Place on grill at 425 degrees. Cook for 2-3 minutes per side until chicken reaches 165 degrees internally.

Mix half the juice of the lime with 1 teaspoon of olive oil, parsley, and cilantro. Set aside.

Combine the riced cauliflower, zucchini and squash ribbons, and tomatoes. Mix with the juice of the remaining half of the lime, 1 tablespoon of olive oil, and salt and pepper to taste.

Once the kabobs are done, brush lightly with herb mixture.

Place cauliflower salad in the center of the plate and gently rest kabobs against the cauliflower salad.

]]>http://www.bestselfatlanta.com/blog/recipe-to-try-cilantro-lime-chicken-kabobs-with-riced-cauliflower-and-garden-vegetable-salad/feed/0ProYo Takes the Guilt Out of Ice Creamhttp://www.bestselfatlanta.com/blog/proyo-takes-the-guilt-out-of-ice-cream/
http://www.bestselfatlanta.com/blog/proyo-takes-the-guilt-out-of-ice-cream/#commentsMon, 09 Apr 2018 21:14:12 +0000http://www.bestselfatlanta.com/blog/?p=14181Continue reading →]]>Instead of reaching for protein shakes, grab a bowl of ProYo. The revolutionary “ice cream” packs in 35 grams of protein per 14-ounce container. Each of its nine flavors are also low in fat and made with natural nongenetically modified ingredients. For an afternoon pick-me-up, try blending two scoops of the Blueberry Pomegranate with frozen berries and milk. Top off your berry bowl with nuts and flaxseed for a well-rounded snack. Find ProYo at an Earth Fare, Kroger, Publix, or Fresh Market near you.

]]>http://www.bestselfatlanta.com/blog/proyo-takes-the-guilt-out-of-ice-cream/feed/0Recipe to Try: Shrimp Boil Skewershttp://www.bestselfatlanta.com/blog/recipe-to-try-shrimp-boil-skewers/
http://www.bestselfatlanta.com/blog/recipe-to-try-shrimp-boil-skewers/#commentsTue, 03 Apr 2018 21:11:19 +0000http://www.bestselfatlanta.com/blog/?p=14178Continue reading →]]>Registered dietitian and nutritionist, Carolyn O’Neil, who is also a blogger and author of “The Slim Down South Cookbook,” shares how to get the flavor of a shrimp boil without the mess—or the calories!

Bring Old Bay seasoning and 5 quarts water to a boil, covered, in a large stockpot. Add potatoes and cook 10 minutes. Add sausage and shrimp. Cook 3 minutes until shrimp turn pink and potatoes are tender.

For his first installment, Chef Patria shows us how to whip up Grilled Scottish Salmon with Warm Quinoa and Spring Vegetable Salad and Chimichurri.

“I really enjoy grilled salmon because it’s not only a very healthy protein, but it’s also hearty and filling. This is also why I enjoy pairing it with the bright flavors of the fresh vegetables and quinoa, as the flavors really balance each other out. The Chimichurri is an added bonus that injects a beautiful, herbaceous brightness,” says Patria.

Ingredients

5-ounce Scottish salmon

1/3 cup quinoa

1/4 cup sliced yellow squash

1/4 cup sliced green zucchini

1/3 cup sliced snap peas

1 teaspoon Sliced Calabrian chilis

4 mint leaves

1 tablespoon Chimichurri

1 teaspoon extra virgin olive oil

Salt and pepper to taste

Procedure

Preheat grill to 400 degrees

While grill is heating, heat small to medium sauté pan over medium-high heat

Add olive oil to the warm pan

Add Calabrian chilis and gently toast

Add remaining vegetables

Quickly sauté

Add quinoa

Toss until warm

Season with salt and pepper and set aside

Place salmon on grill and grill for 2-3 minutes on each side, being sure to turn to create grill marks.

Remove salmon from grill and place on a cooling rack.

Gently tear the fresh mint leaves and fold them into the warm quinoa and vegetable mixture

If you’re like me, you are always somewhere between being a meal preparation master or scrambling through the freezer desperately hoping one more frozen dinner is buried within its depths. Enter the Atlanta-based meal delivery company Dinner A’Fare. When I say they make dinner easy, I mean easy. Whether you’re cooking for just yourself, you and your honey, or a family of four, a delicious homemade dinner can be on the table in 15 to 30 minutes. A claim I put to the test (and it passed with flying colors).

The process begins with the fun part: Look through Dinner A’Fare’s monthly rotating selection of 15 meals and choose your favorites. Then select your delivery date and sit back and relax. Convenience and time efficiency are a constant theme with this company. Can’t be home on delivery day? Simply leave a cooler by the front door to keep the ingredients fresh until you arrive.

Each meal comes with the needed amount of ingredients already chopped and prepared for you. All you have to do is put them together. The majority of dishes I tried like the Blackened Chicken Tacos with Chipotle Ranch, and Pork Tenderloin with Coconut Lentils and Spinach, involved minimal work, like stovetop sautéing or baking in the oven. There’s no skimping on flavor either. The chipotle ranch added a creamy hint of spice to traditional tacos and the powerful coconut flavor enhanced basic ingredients like spinach and lentils. The dishes are quick and tasty, an appreciated combination. Not to mention, the meals are all delivered fresh but are also designed to be kept frozen until you’re ready to make them. So there’s no pressure to cook them all back-to-back. Meaning you won’t waste food if you decide to grab a last minute dinner with friends.

If you’re ready to try new recipes, take dinner off your to-do list, or check out how they can make preparing your holiday dinners a breeze, visit dinnerafare.com to get started.

The island of Bermuda is set like a jewel about 800 miles off the coast of North Carolina. It’s easy to be on the beach by afternoon via a three-hour direct flight from Atlanta.

Long loved for its tropical, yet traditional feel (hello, Bermuda shorts), this British isle is blooming with brilliant new reasons to visit.

One shining example is Fairmont’s Hamilton Princess & Beach Club. For over 130 years, the Hamilton Princess hotel has welcomed guests to its tony in-town location planted perfectly next to the marina sparkling with yachts and harbor views.

The hotel’s Exhale spa offers treatments and fitness classes such as Core Fusion Barre, and Yoga. Or, jump in the hotel’s private transport to the Princess Beach Club to enjoy watersports and loll the day away on the pink sand with beach drinks in hand.

Details: thehamiltonprincess.com, gotobermuda.com

Taste of Bermuda

Bermuda’s mix of cuisines from the Caribbean, West Africa, Portugal, and jolly old England is deliciously diverse. When out on the island, look for local specialties such as Bermudian fish chowder and codfish cakes. The star of the show is certainly fresh seafood including spiny lobsters, black grouper and yellowfin tuna.

To bring the light and tropical taste of Bermuda to home cooking, slice lemons, limes or oranges in half and grill cut-side down. Grilling citrus mellows the acidic flavor and caramelizes the natural sugars in the fruit. Also, the citrus juice squeezes out more easily on top of grilled fish, chicken or vegetables and is a low-calorie, salt-free addition with a big flavor bonus. You could even grill fresh limes to add to Bermuda-inspired Dark ‘n Stormy® cocktails.

Sorbets Simplified

A cool and creamy frozen dessert can be summer’s best friend. Sorbet, also known as sorbetto in Italian, is simply frozen fruit with the addition of sugar. You can’t make a sorbet without sugar, which gives these icy fruit desserts their spoonable smoothness. But, look for sorbet brands with fewer than 30 grams of sugar per half serving. In 2018, new nutrition facts labels will add a separate line to reveal the amount of added sugar per serving. That way you know how much sugar is coming from the mango in a mango sorbet and how much is cane sugar added to the recipe.

Nutrition plus: Fruit sorbets can be a source of vitamin A and vitamin C. Both nutrients are important for the health of our skin, certainly key with summertime’s revealing fashions!

Carolyn O’Neil, M.S., R.D.N. is the author of “The Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon.” Her blog is oneiloneating.com.